This box holds lentils, rice, and dried vegetables already measured out; you just add broth and butter to make a complete side that tastes like dinner. The browned butter at the end lifts the whole thing, turning a weeknight staple into something worth cooking for.

Serves 2. 25 minutes, 5 at the stove.

About 800 calories a serving, 59 g protein, 77 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 1 tablespoon of butter in a small pot over medium heat. Pour in the entire 6.75 ounce box of Near East lentil pilaf and stir for two minutes until fragrant and lightly toasted.
2. Add 1.5 cups of broth and bring to a simmer. Cover and cook for eighteen to twenty minutes until the rice and lentils are tender and the liquid is absorbed, stirring once halfway through.19 min
3. While the pilaf cooks, melt the remaining 1 tablespoon of butter in a small pan over medium-high heat, swirling often, until the milk solids turn deep golden brown and smell nutty, about four minutes. Pour into a small bowl.
4. Taste the finished pilaf and add salt and pepper as needed. Drizzle the browned butter over the top and stir gently to combine.

Note To make this a full dinner, serve with roasted or steamed vegetables and a simple salad. Leftovers keep three days in the fridge and reheat gently with a splash of broth. If you have lemon on hand, a squeeze brightens the finished dish.